Natives fold each piece in half lengthwise to keep the gooey cheese from sliding onto the floor.
Brooklyn, NY (PRWEB) October 11, 2011
Pizza arrived in America on the wave of Italian immigration in the late 1800s. From the Port of New York, many immigrants settled in Brooklyn where they developed a distinct style of old-world pizza. While some outside of the borough claim to offer a Brooklyn-style pie, according to Rocco Loccisano of Rocco's Pizzeria, real Brooklyn pizza must be crafted in Brooklyn by Italian hands. So for anyone who cannot visit Rocco's in the Bay Ridge neighborhood of Brooklyn, Loccisano announces that he has arranged with online retailer New York First Company to process orders for his traditional Neopolitan pizzas. With a day's notice, Rocco's will ship four 12-inch pizzas overnight to any address in the continental US ($69).
Hallmarks of true Brooklyn pizza, according to Loccisano are a hand-tossed, medium-thin, blistered crust, a light swirl of sweet tomato sauce, and ovals of melted mozzarella on top. "Natives fold each piece in half lengthwise," he explains, "to keep the gooey cheese from sliding onto the floor."